Too Much Chicken? New Study Links High Chicken Consumption to Increased Risk of Early Death
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A recent study published in the journal Nutrients suggests that high poultry consumption may be linked to an increased risk of death from gastrointestinal cancers. The research found that individuals who consumed more than 300 grams of poultry per week had a 27% higher risk of mortality compared to those who ate less than 100 grams.
The study analyzed health data from over 4,000 participants, who were monitored for an average of 19 years. Participants underwent detailed medical interviews and physical assessments, and their dietary habits were recorded using a validated food frequency questionnaire. Meat intake was categorized into red meat, poultry, and total meat, each further divided into four consumption levels. Health outcomes were verified through municipal records and a regional health database, while statistical models adjusted for potential confounders such as age, sex, and existing health conditions.
Findings revealed that participants who consumed more than 300 grams of poultry per week had significantly higher mortality rates from gastrointestinal cancers, especially among men. This risk exceeded that linked with comparable red meat consumption. Among the 1,028 deaths recorded during the study, poultry constituted about 29% of total meat intake. Despite most participants following a Mediterranean-style diet, a pattern typically associated with better health outcomes, the risk remained elevated among high poultry consumers.
While the study provides critical insights, it acknowledges several limitations. Most notably, it did not differentiate between processed and unprocessed poultry or account for cooking methods—factors that may influence cancer risk. As such, while the findings are compelling, they underscore the need for more nuanced research before making broad dietary changes.
In conclusion, although chicken remains a staple in health-conscious diets, this study suggests moderation may be key, especially regarding long-term health impacts.
Reference: Bonfiglio, C., Tatoli, R., Donghia, R., Pesole, P. L., & Giannelli, G. (2025). Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis. Nutrients, 17(8), 1370. https://doi.org/10.3390/nu17081370
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